Lovely lemon curdy pud

This is really tasty and dead easy to make – my sister Anna loves it! It looks good cooked in a Pyrex dish, as it goes into layers as it cooks, with a sort of lemon curdy custard at the bottom and a spongy meringuey top. Mmmmmmm... very delicious!

Nutritional Information (amount per serving)

Calories
371kcal
Carbs
45.2g
Sugar
35.1g
Fat
17.3g
Saturates
9.6g
Protein
8.3g

Serves 4   Approx time: 55   Difficulty: super easy

Ingredients

  • 55 g butter
  • 115 g sugar
  • 1 lemon, grated rind and juice of
  • 2 large free-range eggs, separated
  • 55 g self-raising flour
  • 285 ml milk
 

Method

Preheat the oven to 200ºC/400ºF/gas 6. Cream the butter, sugar and lemon rind in a mixing bowl. Add the egg yolks and flour and beat in, then add the milk and 3 tablespoons of lemon juice and mix well.

Whisk the egg whites in a separate bowl until stiff, then add the rest of the mixture. Mix it all well but don't over-mix it; you don't want the air to come out of the egg whites. Pour into a buttered ovenproof dish, stand the dish in a roasting tin about a third full of water, then bake in your preheated oven for about 45 minutes until the top is set and spongy and it's a nice golden colour.



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